Improving the quality of service processesLaajuus (5 cr)
Code: CA00CL41
Objective
The student can identify, can describe, can analyze and can develop the service processes and manufacturing processes of the organization. He understands the objectives of the customer-oriented process design and effects on the quality and profitability of the service processes and manufacturing processes. He can utilise different tools in the process design. The student controls the cost-efficient and sustainable supply process of the products and services.
Content
Process design
Quality Management and assurance, quality systems
Sustainable supply process
Qualifications
- Foodstuffsand Nutrition
- Food safety and microbiology
- Development of Food Service Quality
Assessment criteria, satisfactory (1)
The student can identify the service processes and manufacturing processes of the organization. He understands the objectives of the customer-oriented process design and effects on a service process and manufacturing process. He knows the tools which are used in the process design. The student perceives the cost-efficient and substainable supply process of the products and services.
Assessment criteria, good (3)
The student can identify and can describe the service processes and manufacturing processes of the organization. He understands the objectives of the customer-oriented process design and effects on a service process and manufacturing process. He can utilise different tools in the process design. The student controls the cost-efficient and substainable supply process of the products and services.
Assessment criteria, excellent (5)
The student can identify, can describe, can analyze and can develop the service processes and manufacturing processes of the organization. He understands the objectives of the customer-oriented process design and effects on the quality and profitability of the service processes and manufacturing processes. He can utilise different tools in the process design. The student controls the cost-efficient and sustainable supply process of the products and services.
Enrollment
19.04.2021 - 06.03.2022
Timing
07.03.2022 - 15.05.2022
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Food and Hospitality
Teachers
- Kirta Nieminen
Responsible person
Jukka Kauppila
Student groups
-
RESTO20
Objective
The student can identify, can describe, can analyze and can develop the service processes and manufacturing processes of the organization. He understands the objectives of the customer-oriented process design and effects on the quality and profitability of the service processes and manufacturing processes. He can utilise different tools in the process design. The student controls the cost-efficient and sustainable supply process of the products and services.
Content
Process design
Quality Management and assurance, quality systems
Sustainable supply process
Materials
Will be announced at the beginning of studies
Teaching methods
Lectures, exercises and learning assignment
Student workload
135 h (contact lessons 24 h, assignments and self-access learning 111 h)
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student can identify the service processes and manufacturing processes of the organization. He understands the objectives of the customer-oriented process design and effects on a service process and manufacturing process. He knows the tools which are used in the process design. The student perceives the cost-efficient and substainable supply process of the products and services.
Assessment criteria, good (3)
The student can identify and can describe the service processes and manufacturing processes of the organization. He understands the objectives of the customer-oriented process design and effects on a service process and manufacturing process. He can utilise different tools in the process design. The student controls the cost-efficient and substainable supply process of the products and services.
Assessment criteria, excellent (5)
The student can identify, can describe, can analyze and can develop the service processes and manufacturing processes of the organization. He understands the objectives of the customer-oriented process design and effects on the quality and profitability of the service processes and manufacturing processes. He can utilise different tools in the process design. The student controls the cost-efficient and sustainable supply process of the products and services.
Assessment methods and criteria
Active participation in lectures (presence 80 %), assignments and learning assignments
Qualifications
- Foodstuffsand Nutrition
- Food safety and microbiology
- Development of Food Service Quality
Enrollment
19.04.2021 - 21.01.2022
Timing
10.01.2022 - 06.03.2022
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Food and Hospitality
Teachers
- Kirta Nieminen
Responsible person
Jukka Kauppila
Student groups
-
MRESTO21
Objective
The student can identify, can describe, can analyze and can develop the service processes and manufacturing processes of the organization. He understands the objectives of the customer-oriented process design and effects on the quality and profitability of the service processes and manufacturing processes. He can utilise different tools in the process design. The student controls the cost-efficient and sustainable supply process of the products and services.
Content
Process design
Quality Management and assurance, quality systems
Sustainable supply process
Materials
Will be announced at the beginning of studies
Teaching methods
Lectures, exercises and learning assignment
Student workload
135 h (contact lessons 15 h, assignments and self-access learning 96 h)
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student can identify the service processes and manufacturing processes of the organization. He understands the objectives of the customer-oriented process design and effects on a service process and manufacturing process. He knows the tools which are used in the process design. The student perceives the cost-efficient and substainable supply process of the products and services.
Assessment criteria, good (3)
The student can identify and can describe the service processes and manufacturing processes of the organization. He understands the objectives of the customer-oriented process design and effects on a service process and manufacturing process. He can utilise different tools in the process design. The student controls the cost-efficient and substainable supply process of the products and services.
Assessment criteria, excellent (5)
The student can identify, can describe, can analyze and can develop the service processes and manufacturing processes of the organization. He understands the objectives of the customer-oriented process design and effects on the quality and profitability of the service processes and manufacturing processes. He can utilise different tools in the process design. The student controls the cost-efficient and sustainable supply process of the products and services.
Assessment methods and criteria
Active participation in lectures (presence 80 %), assignments and learning assignments
Qualifications
- Foodstuffsand Nutrition
- Food safety and microbiology
- Development of Food Service Quality